Beef-stuffed Eggplants | Traditional Moroccan Recipe!

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey reduces fat while maintaining flavor.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is dairy-free and adds umami.

Preheat the oven to 375°F (190°C).

Cut the eggplants in half lengthwise and scoop out the flesh, leaving a shell.

Sprinkle the eggplant halves with salt and let them sit for 20 minutes to draw out moisture.

Heat olive oil in a skillet over medium heat and sauté chopped onion and garlic until translucent.

Add ground beef to the skillet and cook until browned, breaking it apart with a spatula.

Stir in chopped eggplant flesh, diced tomato, bell pepper, parsley, cumin, paprika, salt, and black pepper; cook for 5-7 minutes until softened.

Remove from heat and mix in breadcrumbs and cheese until combined.

Fill the eggplant shells with the beef mixture, pressing down to pack it in.

Place the stuffed eggplants in a baking dish and drizzle with olive oil.

Cover with foil and bake for 30 minutes, then remove foil and bake for an additional 10-15 minutes until golden.

Let cool for a few minutes before serving.

Cooking Techniques

Spice Level:

Allergens